Pumpkin gnocchi au gratin: the recipe for an autumn dish from the Easy Gourmet department

The pumpkin gnocchi au gratin I am a first fall class rich and flavorful made for us by Chef Michele Ghedini for the Address Book Easy Gourmet and enriched with delicious gorgonzola sauce. To make them, we prepared the dough with baked pumpkin, mashed and mixed with flour, egg yolk and salt. Once the gnocchi have formed, cook them in boiling water for a few minutes, before browning them in the oven for about ten minutes with the addition of grated parmesan cheese e gorgonzola sauce. Prepare them for Sunday lunch or a special dinner: here’s how.

There is a lot of recipes with pumpkin that you can make, many ideas ranging from appetizers to desserts.

How to prepare pumpkin gnocchi au gratin with gorgonzola cream

Cut the pumpkin, clean it, season it with salt, oil, garlic and rosemary. Bake at 180°C for 30 minutes.

Meanwhile, prepare the gorgonzola sauce by mixing the cornstarch in the cold milk; bring everything to the heat and when it starts to thicken, add the gorgonzola and salt.

When the pumpkin is ready, whisk it, put the puree in a bowl and add the flour, salt and egg yolk. Knead until you get a soft dough.

Cut the dough, create sausages and cut them all into small pieces, thus making the gnocchi.

Drop the gnocchi into a pot of salted boiling water and drain when they float.

In a baking dish, pour the gnocchi and the gorgonzola sauce, mix well, cover with a layer of parmesan and bake at 200°C for 10 minutes. Your pumpkin gnocchi gratin are ready to be served.

storage

You can keep the pumpkin balls au gratin in the fridge for One dayinside an airtight container.